Turkey Bolognese with Zoodles {Special Guest Recipe}

Incase you missed the news, I’ve completely fallen head-over-heels in love with the spiralizer kitchen tool. I guess we can blame my new friend Ali author of the awesome cookbook Inspiralized for this new obsession … after all, it was her gorgeous blog that sparked my spiralizing passion.

So I ended up chatting with Ali, you can read all about her in my special interview with her, and of course imploring her to share a recipe with us. Cause seriously, once you taste how yummy these zoodles are, your mind will be spinning with ideas on how to get your family to happily and willingly eat more veggies.

In fact, Ali’s amazing Turkey Bolognese with Zoodles is just the first in a series of pasta make-over recipes I’ll be presenting this month all featuring the amazing zoodle! (See the list of spiralizer recipes below.)

So what is a “zoodle,” you may ask?

It’s zucchini that’s been spiralized into noodles. These “zoodles” as we call them, can be used in place of pasta to create delicious, highly nutritious gluten-free and grain-free dishes with all the fun and bite of al dente pasta, but without the gluten, grain and carbs – making them an excellent choice for those on GF diets, or for those who simply want to enjoy more veggies.

A bonus to spiralizing is that it literally takes just seconds to turn the little handle and create a healthy mound of fresh zoodles. In fact, in far less than the time it takes to boil water and cook pasta, you can spiralize some zucchini and add the zoodles to your favorite sauces and sautés, as they literally only take 2-3 minutes to cook.

Add the chopped celery and carrots to a food processor and pulse until finely diced.

Put a large skillet over medium heat and add the olive oil and garlic. Cook for 30 seconds. Then add the red pepper flakes, cooking for another 30 seconds.

Next, add the onions and cook about 2 minutes, or until they begin to soften. Then add the carrot and celery mixture and cook for an additional minute.

Push the veggie mixture to one side of the skillet and add in the ground turkey, making sure to crumble the meat. Break up the meat further with a spatula or wooden spoon.

Add in ½ teaspoon of oregano flakes and cook the meat until no longer pink.

Combine the veggies with the turkey in the skillet. Then add the chicken broth and cook, stirring continually until the broth reduces by half.

Add in the crushed tomatoes, tomato paste and season generously with salt and pepper. Then add the remaining oregano flakes and basil. Bring to a boil and then lower heat and let simmer for 15-20 minutes or until sauce is completely reduced.

Finally, toss in the zucchini noodles and mix thoroughly to combine. Cook for about 2 minutes or until zucchini softens and heats through.

Stay tuned … there are even more delicious pasta makeover recipes to come as part of my special Oodles of Zoodles Spiralizer Series this month.

Disclosure: The above links to the spiralizer kitchen tool are amazon affiliate links. By purchasing via these links The Nourishing Home receives a small percentage of the sale at no additional cost to you. Of course, you are not obligated to use these links to make a purchase, but if you do, please know that it helps to support this site and ministry. Thank you!

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I’m so glad you’re here and want you to feel right at home! My heart in creating this blog is to help you by sharing helpful meal planning strategies and nourishing GF recipes that are healthy, easy and delicious with thanksgiving to God! [Read More …]

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